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White Raspberry Poke Cake

It was so easy to make and tasted amazing. I usually use sweetened condensed milk in my poke cakes, but using Jell-O made this cake light and refreshing rather than heavy.

We are already looking for an excuse to make it again.

Does anyone have a birthday coming up that we can celebrate with you? Because I really need this in my life again.

If you have never tried a poke cake recipe, this is a great one to try. It’s not extremely rich, but has so much delicious fruity, raspberry flavor, I am sure you will love. They have way more flavor, and are way more moist, and filled with all the good stuff.

White Raspberry Poke Cake

1 hr Prep Time
30 min Cook Time
1 hr, 30 Total Time

  • 1 (15.25 ounce) box white cake mix, prepared according to package directions
  • 1 (3 ounce) box Jell-O raspberry flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8 ounce) pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 cup sliced almonds


  1. Preheat oven to 350 degrees F.
  2. Make and bake cake as directed on box for a 9x13-inch glass pan. Let cool completely.
  3. Poke holes all over cooled cake with a fork.
  4. In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  5. Pour over cake and refrigerate for 30 minutes.
  6. To make the frosting, beat together cream cheese and butter until fluffy.
  7. Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  8. Top cake with fresh raspberries and sliced almonds.
  9. Refrigerate until serving.


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